Pies for Pi Day: Classic tourtiere

Pies for Pi Day: Classic tourtiere

Yield: 1 pie, 8 servings


For the crust

2 cups flour

1/2 teaspoon salt

2/3 cup lard

6-7 tablespoons cold water

For the filling

2 large potatoes, cooked and chopped

1 small onion, minced

1 pound ground beef

1 pound pork

2 large potatoes, cooked and chopped

1/2 teaspoon poultry seasoning

1/2 teaspoon ground cinnamon

1/4 teaspoon ground clove

1/4 teaspoon ground nutmeg

Salt and pepper, to taste

1 egg

Method of Preparation

For the crust

1. In a large bowl, combine flour with the salt. Cut in butter and lard until mixture is a roughly even crumbly texture. Add water and blend just until dough comes together.

2. Shape into a rough disc, wrap and chill in the refrigerator. While pastry is chilling, prepare filling.

For the filling

1. Cook potatoes in a pot of water until tender, about 12 minutes. Reserve ½ cup of potato water and drain the rest. Mash potatoes and set aside.

2. In a large skillet, cook the onion, beef and pork over medium heat until no longer pink, then season salt and pepper. Drain off excess fat. Add poultry seasoning, cinnamon, clove and nutmeg and reserved potato water. Mix in well and simmer for about 10 minutes until the liquid is absorbed. Remove the pan from heat, stir in mashed potatoes, and set aside to cool slightly.

3. Preheat oven to 400 degrees.

4. On a lightly floured surface, divide dough in half and flatten one ball of dough with your hands. Roll dough to about 12-inches in diameter to fit a 9-inch pie pan. Place the pastry into the pie plate and add the meat filling.

5. Brush around the outer edge of the pastry with the beaten egg. Roll out the top pastry and place on top of the filling. Fold the top crust under the bottom crust and pinch or flute the edges. Brush with egg wash and cut vent holes.

6. Bake in oven for 30-35 minutes or until the pastry is golden brown. Remove the tourtière from oven and let it cool at least 10 minutes before serving.

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